Post #733870 by tikiskip on Sun, Dec 28, 2014 3:47 PM

Recipe from 1971.

APPETIZER
KAHIKI’S SHRIMP POLYNESIAN
Wednesday, May 04, 2011
For C.K., Sidney

This recipe is from a book called All-Time Favorite Recipes from 1971.
Sauce:
1 cup ketchup
1 cup chili sauce
1 tablespoon sugar
Juice of 1/2 lemon
1 teaspoon dry mustard
1 teaspoon prepared horseradish
1 tablespoon Worcestershire sauce

Shrimp:
1 cup flour
1 cup cornstarch
1 teaspoon baking powder
Pinch of salt
Pinch of sugar
2 eggs, well beaten
Milk
Water
Vegetable oil for frying
Shrimp, peeled, deveined
To make sauce: Combine all ingredients.

To make shrimp: Combine flour, cornstarch, baking powder, salt, sugar and eggs. Add equal amounts of milk and water to make a batter the consistency of pancake batter.

Pour enough oil into a heavy large pot to reach a depth of 3 inches. Heat to 350 degrees.

Split the body of the shrimp and open. Dip in batter. Add to hot oil. Fry to golden brown. Using a slotted spoon, transfer to paper towels to drain.

Serve shrimp with sauce.

Joanne White, Columbus

JAI LAI RESTAURANT HERB BUTTER
1 pound butter
4 teaspoons lemon juice
1/2 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried chives
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried tarragon

[ Edited by: tikiskip 2014-12-28 15:58 ]